Total TimePrep: 15 min. + chilling Bake: 10 min.
These are a MUST try. I made them exactly as written, except I didn't see any instructions regarding the butter, so I left it out completely. Everyone thought they were delicious, and I loved that they just seemed healthier than the packaged variety from the store.
A definite CROWD PLEASER . . . even my picky kiddos LOVED them!! They even requested them for our Super Bowl Sunday spread!!I added the melted butter to the bread crumb mixture . . . I also cut my string cheese in thirds to make more of a mozzarella cheese bite . . . on the second bread crumb application I pressed in the bread crumbs. I had NO problems with cheese oozing out or soggy breading!! I layered my cheese bites on a sheet pan lined with parchment paper and slapped them in the freezer to set for about 30 minutes . . . then I bagged them in a freezer bag and froze them until I was ready to bake them. I also baked mine @ 425.In addition, I added an extra 1/2 teaspoon of Garlic Powder and used only 1 1/2 teaspoons of Italian seasoning.
I had no problem with my string cheese oozing. When I first took them out of the oven, the breading was slightly soggy, like one reviewer mentioned. Since my guests were late in arriving, I turned the oven back to 180 to hold, and when I took them out a half hour later they had gotten a nice firm crust like I had fried them. My guests were surprised when I told them I made them. I would give them 5 stars after they crisped up.
Had high hopes for this. I followed the recipe exactly as directed. I breaded each stick separate and made sure they were coated so no cheese would ooze out while baking. All but one didn't ooze and the breading was very soggy. My cheese loving kids didn't like them. I think it has more potential if deep fried!
I was wondering, could you fry these?
Not as good as I had hoped-it's not worth making by hand. I'll probably just buy them in future
Wonderful flavor! I used mozzarella brick cheese ... and baked in toaster oven. Will use string cheese and conv. oven next time.Brick cheese melted too much and was a bit heavy. Sometimes experiments don't work! But it's a great recipe if you follow directions!! :)
I sub low fat string cheese to lower calories. The reason for chilling is so the cheese doesn't melt to a flat mess in the oven. I have put them in the freezer for about 45min to an hour. Turns out fine!
I finally mand this recipie & I loved it! My siblings who are extreamly picky eaters said that they didn't like it because it tasted different & not like the boxed stufff. I thought that it tasted better! I really enjoyed these & they are so easy & quick to make :)
Warning: I didn't read this recipie before hand ( a very very bad idea) & didn't notice that it says refrigerate for 4 hours!! So oven ready people hungry I saw it & said "Opss we arn't having this tonight!!" Lucky for me they weren't the main corse. So I will have them for lunch tomarrow :) Does anyone know why you have to chill them any ways?